This is a sauce I made to compliment Caribbean and Jerk seasoned foods. It is a savory sauce, and quite hot.
I call it "PDI" sauce, which stands for Papaya del infierno.
One three to four pound ripe Papaya, skin removed, Chop the fruit, and place in a 5 or 6 qt Stainless Steel pan. Add all the seeds. You want about three pounds of Papaya chunks.
Add to the pan,
4 red Scotch Bonnet Peppers, stems off, quartered 4 orange Habanero Peppers, stems off, quartered
1 medium yellow Onion, chopped
3 cloves Garlic, chopped
1 ½ ounces fine chopped fresh Ginger
4 ounces fine chopped fresh Carrot
1 Tsp Salt, ½ Tsp ground Allspice, ¼ Tsp ground Mace, ½ Tsp Ground Thyme
2 cups white Vinegar
One 32 ounce bottle of Stevens Papaya Nectar (or any brand that is all pulp and juice)
Place all ingredients in a large, non reactive pan. Bring to a boil, stirring often. Reduce heat to simmer, and cook for 20 min. Remove from heat, and cool. In batches, process in a blender. Run each batch at high speed, for one minute. Strain, discarding solids. Cool and bottle.